Lemon Blueberry Pumpkin Seed Bread


lemon blues
Sour Puss!

Remember those menu card thingies you got in the mail years back?  Well, I actually tried them out.  Got the nifty box and about 50 or so recipes on glossy, colorful cards that called out clearly what you needed, how much time, and other quick tips.  But it was the Virgo I am that looked at the neatly organized box with section dividers for every type of recipe from “Stovetop Beef” to “Easy Side Dishes” that made the purchase.  To this day, I categorize recipes I pull from magazines or print from online and stuff them in the right divided section.  This recipe is one from the box, altered by this queen of mis-invention.  (Ok, maybe just a chambermaid but I’m working my way up, one recipe at a time).

In addition to the granitas and making a start at limoncello (which will need to be a post in, oh, a month or so), I took more lemons and made bread.  Threw some fresh blueberries and roasted pumpkin seeds in since I didn’t have any poppy seeds.  Think these subsitutions work just fine.

The best part?  The lemon icing which was 3 tablespoons fresh lemon juice and 1 cup of confectioner’s sugar.  I add lemon zest just cause grating is very therapeutic.  Yeah, this bread could throw you into diabetic shock with 3 cups of sugar.  But paired with a hearty cup of coffee in the morning…ah, man, can’t wait for sunrise!!

Easy Everyday Cooking, Section 19 Breads & Muffins, Card 19 Lemon Poppy Seed Bread

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